I love me some almond milk… And fresh almond milk – ouuueee! But when I heard about fresh, STRAWBERRY, almond milk, I got a little too excited. I admit it, I just might have been a major fan of ‘pink milk’ or Strawberry Quick when I was a kid, so the chance to remake something similar, and a heck of a lot healthier, I was in!
I tested out this recipe after I headed to the farm to do some picking but being that it’s summer and delicious, sweet strawberries are all around us, there couldn’t be a more perfect time for you to try your hand at this simple, nutritious recipe.
Cookie sheet with parchment
3/4 cup of raw almonds
3 1/2 cups of filtered water
2 cups of fresh strawberries, washed, hulled and halfed
1 vanilla bean
a pinch of salt
2 tbsp of sugar (brown, coconut, cane – or whatever sugar you like)
Cover almonds and soak overnight (or for at least 8-10 hrs)
When the almonds are all soaked up, heat oven to 375 and hull and half your strawberries
Place strawberries on a cookie sheet that’s covered in parchment
Sprinkle strawberries with sugar and roast for 20-25 minutes
While those are cooking, strain your almonds and give them a good rinse
Now blend them up into a pulp – should take about 2 mins, you want the almonds really broken down
Cover a bowl or a jug with your cheese cloth and, a bit at a time, pour on your almond mixture – I’m a bit impatient so I started to squeeze, I don’t recommend a big squeeze – you have to be patient with this process, let the milk flow slowly out of the cloth. I’ve heard nut bags are a great alternative to cheese cloth if you’re impatient like moi
Your strawberries should be all cooked by now, take them out and let them cool
Once all of your milk has passed through, rinse out your blender and pour your strained milk back in
Slice your vanilla down the centre and scrape out the insides. If you like vanilla use all of the beans for this milk, cut back the amount if you just want a hint
Place your vanilla along with your cooled strawberries into the blender and blend it up
If you’re finding your milk a little too thick, add some more water. If it’s not sweet enough, a little more sugar or a date will do the trick!
Save it in your fridge and enjoy for around 2 days. If it starts to separate just mix it up and if you won’t use it that quickly, freeze it in an ice cube trays for delicious add ons to your smoothie!